Recipe - Key Lime Cheesecake

FORMATTED BY WENDY CERACCHE
1 Three fourths cup Flour; all purpose white
2 teaspoon Baking powder
One half teaspoon Salt
6 tablespoon Butter/unsalted marg; soften
1 cup Sugar
2 Eggs;roomtemp lightlybeaten
1 One half teaspoon Lime zest; grated
1 tablespoon Key lime juice
2/3 cup Buttermilk

LIME SYRUP
1 cup Confectioner's sugar; sifted
One half cup Key lime juice

Preheat oven to 350 degrees. Brush the inside of an 8 inch(6 cup) bundt pan
or a 9 in. (8 cup) springform tube pan with margarine or oil or spray
nonstick cooking spray. Set aside. In a small mixing bowl, stir together
flour, baking powder and salt. In a large mixing bowl, beat margarine with
electric beaters until softened and well blended. Gradually add sugar and
beat until well blended. Gradually beat in eggs. Beat in lime zest and
juice. Using a wooden spoon or rubber spatula, alternately stir the dry
ingredients and buttermilk into the gg mixture, beginning and ending with
the dry ingredients. Spoon the mixture into the pan and bake 3550 minutes.
Loosen dedges and invert onto a wire rack set over a plate. To make syrup:
In a small bowl, whisk together the confectioner's sugar and lime juice.
While the cake is still warm, poke holes in it using a skewer, cake tester
or a fork. Slowly spoon the lime syrup over the cake. Cake can be made
ahead and kept covered in refrigerator for up to 24 hrs.
: 07/24/92 7:18 PM 345 calories per serving; 5 g protein, 10
g fat, 60 g carbohydrate, 259 mg sodium, 54 mg cholesterol

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini